Avowed stir fry fan, Gary is happy with pretty much and kind of stir fry. Usually I make something with chicken or beef or pork or shrimp plus a load of vegetables, and then serve it over a pile of steaming rice. And it is met with enthusiasm.
But if I make a stir fry with noodles tossed right into the mix, with everything ensconced in a flavorful sauce, that elicits a different level of happiness. In this one, plump shrimp and crisp-tender broccoli come together in this light, clean tasting stir-fry served with a tangle of udon noodles.
We love udon noodles—they are silky and voluptuous and truly satisfying, and an udon noodle stir fry is maybe our favorite noodle stir fry. Just make sure to watch the cooking carefully—unlike semolina pasta, they can turn from cooked to kind of mushy quickly, so drain them as soon as they are tender.
In this Shrimp and Broccoli Stir fry, udon noodles are right in the mix to soak up a clean, light sauce.Tweet This
Here’s the trick with all stir fries—have everything (and that means everything) sliced and diced and prepped ahead of time. Everything—every scallion, every lemon wedge, everything. Because once the first ingredient hits the pan the order of events takes places swiftly, and the beauty of a well-executed stir fry is that everything is cooked to its rightful degree at the same time—no over-cooked shrimp and soggy broccoli.
And read through the recipe…. always advisable, but probably never more so than with a stir fry recipes, You’ll have a good lay of the land. For instance, if you feel comfortable with it, you might start the broccoli in the pan while the noodles are cooking, if you’ve mentally sussed out what needs to happen when, and can multitask.
Here’s the trick with all stir fries—have everything (and that means everything) sliced and diced and prepped ahead of time.Tweet This
But conversely if you want to take it a bit slower, there are directions for rinsing the noodles in cool water to stop the cooking, so that you can concentrate on the shrimp broccoli part of the equation. Oh and if you are in the market for a vegetarian noodle stir fry, you can double the amount of broccoli and skip the shrimp (or replace the shrimp with cubed tofu if you like)
More Stir Fry Recipes:
And the stir fry beat goes on….
- Chicken Stir Fry with Peanuts
- Chicken, Broccoli and Sugar Snap Pea Stir Fry
- Lemon and Scallion Chicken Stir Fry
- Chicken and Cabbage Stir Fry with Miso Sauce
- Chicken and Spinach Stir-Fry with Ginger and Oyster Sauce
- Spicy Stir Fried Beef and Vegetables
And you may also want to know: How to Cook Perfect Rice on the Stove.
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
Shrimp and Broccoli Stir Fry with Udon Noodles
- 1 pound cleaned and deveined extra large shrimp
- 1 lemon
- 14 ounces broccoli crowns or 4 to 5 cups florets, approximately
- 1 ½ cups less-sodium chicken or vegetable broth
- ¼ cup less sodium soy sauce
- 1 tablespoon cornstarch
- 1 8 to 10-ounce package dried udon noodles
- 1 teaspoon toasted sesame oil
- 2 tablespoons vegetable oil
- 2 teaspoons minced garlic
- 2 tablespoons minced fresh ginger
- 5 scallions sliced
- Bring a large pot of salted water to a boil. Pat the shrimp dry with paper towels. Cut the lemon in half, juice 1 half, and cut the other half into 4 quarters. Cut the broccoli into small florets (about 3/4-inch in size).
- Combine the lemon juice with the chicken broth, soy sauce, and cornstarch.
- When the water comes to a boil, add the udon noodles to the pot and cook stirring occasionally for about 6 minutes until the noodles are just tender (check package instructions as cooking times vary). Drain, rinse briefly with cold water to stop the cooking, drain again, then transfer to a shallow serving bowl or platter, and toss with the sesame oil.
- Heat a wok or a very large skillet over medium high heat until the pan is hot. Add the vegetable oil, then immediately add the broccoli florets along with the garlic and ginger. Cook, stirring frequently, for 2 minutes (If the garlic and ginger are starting to burn, add a couple of tablespoons of water. Add the shrimp and continue to cook, stirring frequently, until the broccoli is crisp-tender and the shrimp have turned mostly pink, about 2 minutes. Stir in the scallions.
- Add the sauce to the pan, and stir frequently until the sauce has thickened and the shrimp are completely cooked, about 2 minutes more. Turn the noodles back into the pan and use tongs to toss and combine the noodles, shrimp and broccoli with the sauce.
- Serve the stir fry hot, with the lemon pieces on the side for people to squeeze over as they wish.
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